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Good but not great Well roasted char siew & shao rou, with nice char & crispy skin respectively. But the meats are just way too fatty to the point it gets kinda too gelat after a few pieces each. Prices are also a tad bit on the higher side compared to other good roast meats places, but its definitely not expensive. Would eat it if I'm in the area and if the queue is not too long. Rating: 3.75 / 5
3 Pax Char Siew Sio Bak Being greedy and ordered 3 pax worth of char siew and sio bak ($26) for 2 people because we needed to queue for approx 20mins. You will love it if you like fatty meat. The siobak was so cripsy that it was a little shocking (honestly) and "wow" just escaped my mouth. It wasn't flavoured enough though, and thought there should be more of the 五香/five spices marinated in the meat. The char siew was charred so you get that chaotar taste in your mouth and the sauce was too sweet for my liking. Had to gulp down lots of water. Didnt plan to finish my rice but ended up finishing it too because i had to eat it with my rice. I like the fatty meat part but didnt like the flavour for both. And best advice: just order for 2 pax when you have 2 people because you will get jelat from all the fats and you will have trouble finishing it.
Good Fatty Char Siew Unfortunately their popular Sio Bak wasn't available, and I had to settle for their roast duck, which was decent but not really noteworthy IMO. - Contrastingly, their Char Siew was pretty impressive. Admittedly, I felt it was slightly lacking in the smoky caramelisation I so love, but made up for it in other areas. It was super tender and carried gratuitous amounts of melt-in the-mouth fat, and the sauce was delightfully flavourful but not too jelak. Hopefully, their Sio Bak will be available on my next visit.
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In a blink of an eye, It is Unagiya Ichinoji's First Anniversary and in conjunction with this joyous occasion.. they are launching 2 new limited time only dishes! You get to receive a $20 voucher for a return visit when you dine from 19 April to 20 May 2019. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ichinoji Mixed Box ($36.80) The restaurant's signature unagi, along with fresh kaisen tuna, salmon and hamachi, glistening globes of fresh Japanese ikura and charcoal-grilled Kagoshima A5-grade Wagyu, is served in a traditional shokado bento. Served also with unagi chawanmushi and Japanese pickles. The unagi was tender, melt in your mouth with that sweet sauce smeared on the charred surface. The A5-grade Wagyu was moderately tender with balanced texture. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Unagi Tantan Men ($19.80) The ramen noodles are soused in a thick and velvety chicken broth with nutty sweetness from peanuts and sesame paste. Like classic tan tan men, there has to be a spicy element to this. Perched on the noodles are juicy morsels of spicy minced pork and a soft-boiled egg. Accompanying the bowl is a side of unagi rice as well as unagi chawanmushi and Japanese pickles. Pei Pa Koa Cheesecake ($6.50) Only 50 cups available daily at Roberson Quay. This was a good dessert to have and is not very gelat. Polished everything up! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Thanks to @brandcellar @unagiyaichinojidining for the invite!
Unagi Wagyu Jyu Set [$36.80] I don’t take beef, but if you’re looking to ‘zhng’ things up, I guess this is an option for you! Apart from unagi, this set comes with charcoal grilled A5-grade wagyu imported from Kagoshima, Japan. It’s also served with miso soup, unagi chawanmushi and pickles. Thank you @unagiyaichinoji for having us and @brandcellar for the invite! ✨
Wei Zhi
Unagi Wagyu Jyu Set ($36.80) A couple more hours and the weekend is here! 🎉 . Treat yourself to a good meal (cause why not) at @unagiyaichinoji where you get the best of charcoal grilled unagi and A5 wagyu! 🤤 . Freshly grilled unagi is served atop a warm bento of steamed fluffy Japanese rice, paired with grilled melt in your mouth A5 wagyu, and you’ve got yourself a party in your mouth 😍 . Thank you @brandcellar for inviting us over! #aroundwithamd #brandcellar #unagiyaichinoji
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Hot 100 2019
Decent Bowl Of Unagi Hitsumabushi 90% as nice as Man Man’s, but at least you dont have to Q for this
Loong Wye
👉Hitsumabushi👈 Opening its doors at @wheelockplace just beginning of last year, @uya_sg aims to deliver a grilled unagi which is exactly the same as you will find in Nagoya. The tare used is made using a sauce base that has been a family secret and passed down over four generations. 。 Without any live killings of fresh eels and no DIY grated wasabi like Man Man Unagi, I was slightly disappointed that the grilled unagi didn’t match up to their strong competitor. There were many soft bones here and there which destroyed the overall pleasant mouthfeel. Made with the condiments (Spring Onion, Wasabi & Nori) and Dashi broth, the Ochazuke (rice with soup) was underwhelming and lacked that umami kick. 。 P.S. I guess I’m left with the last specialty grilled eel restaurant, @unagiyaichinoji to decide who’s the best 😋. Rating: ⭐️⭐️⭐️
Mr Digester
Krispy Bone ($9++) The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.
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